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Vegan Pumpkin Gingerbread with No Added Oil

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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias

The baking aisle at Sam’s Clubs - Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

I love pumpkin in just about everything – soups, stews, smoothies, oatmeal and baked goods. Naturally, I jumped at the chance to work on a sponsored post that I get to create a recipe with pumpkin. You’re going to love this Vegan Pumpkin Gingerbread and it has no added oil!

The baking aisle at Sam’s Clubs - Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

Sam’s Clubs is where I purchased the pumpkin for my recipe. They have a bi-monthly magazine called Healthy Living Made Simple. While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use.

In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too.

Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

I used pumpkin for all the oil and these can be slightly underbaked if you want them extra moist. They will be pretty moist on their own, but they will dry out faster than baked goods that contain oil. I used paper liners so I was able to skip oiling the pan and saved a few more calories.

Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

The gingerbread is very simple to make. In a large bowl you’ll combine the flour, baking soda, salt, and spices. Then you’ll measure out all the wet ingredients and combine in a smaller bowl.

Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

Make sure to mix well to incorporate the brown sugar or coconut sugar. Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. This reduces the amount of dishes I have to wash and sometimes I’m just lazy!

Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

Then you’ll add the wet ingredients to the dry and scoop into your muffin tins. I use a 1 1/2 tablespoon cookie scoop to make sure each mini muffin is the same size. Bake for about 13 to 15 minutes and your whole house will smell delicious.

Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

Vegan Pumpkin Gingerbread
Print Recipe
4.8 from 5 votes

Vegan Pumpkin Gingerbread

These little spicy muffins are soy-free and have no added oil. You can use your favorite gluten-free blend in place of the wheat flour to make it gluten-free too!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 48 mini muffins
Calories: 41kcal
Author: Kathy Hester

Ingredients

dry:

  • 2 cups all-purpose flour or whole wheat flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

wet:

  • 2 tablespoons ground flax seeds mixed with 4 tablespoons water
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened nondairy milk
  • 1/2 cup molasses
  • 1/2 cup brown sugar or coconut sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat your oven to 350 degrees. Place muffin paper liners in your mini muffin pans. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free.
  • Mix dry ingredients in a large bowl.
  • Mix the flax seed and warm water together in another bowl.
  • Combine the rest of the wet ingredients in a small bowl then add in the flax mixture.
  • Add the dry mixture to the wet and stir with wooden spoon until it is just combined.
  • Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it.

Nutrition

Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 44mg | Sugar: 4g

More pumpkin recipes

Vegan Pumpkin Gingerbread - no added oil and full of veggie and whole grains! #SamsClubMag #spon @SamsClub

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Comments

  2. OMG! your photography is amazing, but most importantly this recipe WOW. I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. I can seriously see myself making your vegan pumpkin gingerbread albeit with gluten free flour.

    Reply

    • Thank you so much! I’ve been working hard on my photography so that makes me feel great. I have been eating those little muffins for days and I still can’t get enough of them!

      Reply

  3. Hi..can’t wait to try this recipe. Was looking for a vegan gingerbread recipe, and the addition of pumpkin sounds delicious! How long would these bake if you used regular muffin tins? Could it be made in an 8″ x 8″ cake pan?
    Thanks!!

    Reply

    • You could certainly bake it in large muffins or a baking pan. I would start at 15 or 20 minutes and then test every 10 minutes until it’s done.

      Reply

      • Thank you..I only have regular muffin tins or a square pan, so I will check the bake time as you suggest. Can’t wait to try this!!

        Reply

  4. I am gonna use a gf flour blend. And I have some chia gel already made. Can I just use 2 Tbs of the chia gel vs flax mixture?

    Reply

  5. These muffins turned out fabulous. Love the photos too. I love a healthy breakfast option and one with no guilt. Yum!

    Reply

  6. It’s so hard to find a good dairy-free muffin recipe, and this one looks fantastic! Beautiful photos, too!

    Reply

  8. I just love this recipe Kathy. It’s perfect and I just want to reach into the screen for a few bites of perfect gingerbread.

    Reply

  9. These muffins look great and their good for you! I love that they are vegan since I have a few family members who follow the vegan diet. These are perfect!

    Reply

  10. I want one of these immediately! I love the combination of pumpkin and gingerbread—- adding to my list to try this week 🙂

    Reply

    • You can sweeten to suit your taste. I would taste the batter without the brown sugar and see if it’s sweet enough for you. It may effect cooking time a little if you leave it out.

      Reply

  16. I just made these, and I can’t stop eating them! I needed something (that I could eat) to take to a chili cookout tonight. This will be my go-to recipe for any potlucks this season. Thank you! The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. Terrific!

    Reply

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